Flavonoid intake from vegetables and fruits is inversely associated with colorectal cancer risk: a case-control study in China.

​Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.

This study was carried out to determine how the intake of flavonoids from fruits and vegetables affect colorectal cancer risk in a Chinese population. Using validated food frequency questionnaires, researchers collected and analyzed data on the dietary flavonoid consumption rates of 3,264 Chinese men and women. The colorectal cancer odds ratio of each subject was also ascertained.

Researchers observed that individuals with high flavonoid intake from fruits and vegetables had less chances of having colorectal cancer compared to low-consumers and non-consumers of flavonoids from fruit and vegetable sources. On the other hand, generous intake of flavonoids from tea did not affect colorectal cancer risk. The authors concluded that specific flavonoids, specifically flavonoids from fruits and vegetables, may be linked with reduced risk of colorectal cancer.

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